On this episode, learn how to make a decadent holiday Yule Log!
An ONN Production in collaboration with French in the Kitchen – http://www.frenchinthekitchen.com/
French Hosts: Francoise Matte and Cecile Penot-Dietrich
Teen Hosts: Maire Grace Beck and Dinor Nalbani
Editor: Daniel Gorbunov
Cameras: Daniel Gorbunov, Felix Moisand, Cait Beck
For the Cake – 60 gr of flour, 40 gr of Maizena, 25 gr of butter, 120 gr of sugar, A pinch of baking powder, 4 eggs
For the mousse – 200 gr of chocolate, 40 cl of heavy cream, 30 gr of butter
For the ganache 20 cl of heavy cream, 200 gr of chocolate, 10 gr of butter
For the mousse
Prepare the dough : Separate the egg whites from the yolks. Beat the whites with a pinch of salt. Set aside. Preheat the oven at 350 F °. In a large bowl beat the egg yolks with the sugar, then the melted butter. Stir in the flour and the baking powder, then add slowly the beaten egg whites. The dough is then light and fluffy. Pour the dough on a baking sheet (covered with some baking paper) and cook for 11 min.
Prepare the chocolate mousse : Chop the chocolate in small pieces. In a pan, bring 10 cl of cream to a boil to a boil. Remove the pan from the heat, then pour the cream on top of the chopped chocolate. The chocolate will melt, when you have a creamy texture add the butter. Then whip the rest of the cream (30 cl) and mix the two together.
For the ganache : Bring the cream to a boil, a dd the small pieces of chocolate and add the butter. Let cool. When the cake is cooked, roll it on t o a wet towel. Let cool. Prepare the syrup, in saucepan bring to a boil the sugar and the water, let reduce it. Brush the syrup on top of the biscuit, roll it again. Then spread the mousse on top, roll and refrigerate for 20min.